About this recipe: Traditional german braised red cabbage recipe. Not just for christmas, but also ideal to accompany sausages or any roast. For a richer variation, use 50g butter and 30g goose fat.
This recipes tastes actually better if prepared one day in advance. Freezes very well.
Also you can add a bit of dark balsamic vinegar, but therefore use less cider vinegar. Or as suggested try to braise with goose fat, rather than just butter. Its delicious! German traditional recipes ask for goose fat and butter.
Lovely , goes lovely with sausage and mash. xox - 07 Feb 2012
- 19 May 2013